From gluten free alternatives to when things expire, our top talents break down the ABCs of our favorite accompaniment.

Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food.

What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide inspector in Asia lets us in behind the curtain to find out more about the day-to-day tasks that the coveted job entails.

A familiar face in Joël Robuchon’s culinary empire is the friendly and spirited Julien Tongourian, who exudes the warmth and wisdom that can only come from decades of experience. Here's what he has to say about the past, present, and future of Robuchon's legacy.

As travellers increasingly focus on their carbon footprint, hotels in Hong Kong and Macau are stepping up their game with a range of eco-forward initiatives.

The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…

There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.

This year's Mid-Autumn Festival in Hong Kong and Macau offers a wide plethora of mooncakes that come in different styles and flavours! Here's where to get the best ones.

All your questions answered by a MICHELIN Guide Inspector.

Chef Antimo Maria Merone of Estro gives a seasonal spin to the traditional bottoni — the MICHELIN-starred restaurant’s signature dish.

What does “good” even really mean? Here, we invite our MICHELIN inspectors to share their thoughts on food, and what good food means to them.

Eating for a living is a dream job, but these tales prove it's not always a storybook ending.

Executive chef Albert Au of three-MICHELIN-star The 8 in Macau, prepared the fourth course at the MICHELIN Guide Hong Kong & Macau 2023 gala dinner. His dish proved to be elegant and deceptively simple; one that showcased the chef's cooking philosophy and skill, as well as the dedication and teamwork of his culinary brigade.

Dragon Boat Festival falls on the fifth day of the fifth month of the lunar calendar and marks the arrival of summer. Today, the festival is celebrated with dragon boat races and rice dumplings, which differ in fillings and flavours depending on local customs. Modern rice dumplings feature plenty of different ingredients and come in a variety of sweet and savoury flavours, but glutinous rice is always one of the main ingredients. Enjoy this tasty and hearty festive treat with a cup of Chinese tea.

There are few role models in our lives as influential as dad. In celebration of Father's Day, we chat to three Michelin-starred chefs about how their fathers inspired them - both in and out of the kitchen.

From feeding the underprivileged to supporting healthcare workers and vulnerable youth, these MICHELIN restaurant chefs have used their culinary skills and community of chef peers to make a difference in their communities.

There is no better, and more wholesome, way to celebrate Mother’s Day with heartfelt stories about the mothers and grandmothers behind the chefs and their creations. Just as Mother’s Day is around the corner, we talk to five chefs about the dishes featured in their MICHELIN restaurants that are inspired by their mothers and grandmothers.

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.